Try this cooking thread

Roadtrip635

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I use to eat Squirrel all the time years ago. never had possum. Is it light or dark meat?
Dark and tastes kinda like a gamier rabbit. My mom would stew it with onions and peppers, sometimes it was a little funky, but it was OK. Squirrel is good, haven't had that in a while either. An old friend wrote a song about squirrels......lol

 

GORICO

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Let us start off with an old favorite I have renamed "Cowboy Chicken".

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Roll small balls of Philedelphia cream cheese
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to place inside the chicken breast and secure with a toothpick.
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Place in a large pan and bake at 350 degrees for 15 minutes

Take it out and add one can of " cream of chicken soup" and 2 cans of "Cream of mushroom soup"
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place back in the oven for 15 minutes at 350 degrees.

Cook a baked potato and add leftover stock from the pot.

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. Simple but, its comfort food for the ages.
oh baby---thin sliced chicken breasts...satueed and flour with peper .....fride nice with mashed potatos and green beans and rolls with butter ..mmmmmmm
 

GORICO

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Try this one at some point. We enjoy it.


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INGREDIENTS
  • 1 cup wild rice or a wild rice/brown rice mix
  • 1 tablespoon olive oil
  • 2 cloves garlic , minced
  • 1 ½ pounds boneless skinless chicken breasts, cubed (about 2 large chicken breasts)
  • 2 medium carrots, diced (or 14-16 diced baby carrots)
  • 1 tablespoon dried rosemary or 2 tablespoons finely chopped fresh rosemary
  • ⅓ cup orange marmalade
  • 2 tablespoons Dijon mustard
  • ¼ teaspoon ground black pepper
INSTRUCTIONS
  • In a medium pot, cook the wild rice according to package directions. If desired, sub the water for chicken broth and 1/2 teaspoon salt to give the rice a boost in flavor.
  • While the rice is cooking, heat the oil in a large 12-inch nonstick skillet over medium heat. Add the garlic and saute, stirring constantly, until the garlic is golden and fragrant, 1-2 minutes. Add the chicken and carrots and saute, stirring frequently, 3-4 minutes. Stir in the rosemary and cook until the chicken is cooked through, 3-4 minutes longer.
  • Stir in the marmalade, mustard and pepper. Cook, stirring frequently until heated through, about 3 minutes. Stir in the hot rice. Toss to combine. Serve immediately.
i would love to go on a "Food" vacation traveling through USA eating top cuisine????
 

GORICO

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Tasty Green Bean Casserole

Rating: 4.56 stars


Delicious and easy to make variation of the bland holiday favorite. Warning: They'll make you bring it every year!

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By ANDYKNEPPER
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Recipe Summary
Prep:
5 mins
Cook:
35 mins
Total:
40 mins
Servings:
8
Yield:
8 servings
Nutrition Info
Ingredients
8
Original recipe yields 8 servings
Ingredient Checklist
  • 1 (16 ounce) package frozen whole green beans, thawed

  • 4 slices bacon

  • ½ medium onion, chopped
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  • ½ red bell pepper, seeded and diced

  • ¼ cup dry white wine or vermouth

  • ¼ cup milk

  • 2 tablespoons butter

  • 1 (10.75 ounce) can condensed cream of mushroom soup

  • 1 tablespoon soy sauce
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  • salt and pepper to taste

  • ½ cup shredded mozzarella cheese

  • ½ cup canned French fried onions
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Directions
Instructions Checklist
  • Step 1
    Preheat the oven to 325 degrees F (165 degrees C).

  • Step 2
    Fry bacon in a skillet over medium-high heat until crisp. Drain on paper towels, crumble, and set aside. Drain most of the bacon grease from the pan, and place over medium heat. Add the onions and bell pepper; cook and stir until tender. Stir in the wine, scraping all of the bits of bacon from the bottom of the pan.

  • Step 3
    Mix in the butter, milk, soup, and soy sauce. Season with salt and pepper. Stir in the green beans and bacon until evenly coated. Fold in cheese, then transfer to a 9x13 inch baking dish. Sprinkle with French fried onions.

  • Step 4
    Bake uncovered for 25 minutes in the preheated oven, until heated through, and sauce is bubbly.
make it every year for Thanksgiving...so delicious
 
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